Slow-Cooker Cornbread

Let your slow-cooker do all the work of making cornbread for you
Cornbread

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When you don’t want to turn the oven or stove on, cook your cornbread in your slow-cooker.

This recipe is courtesy of Betty Crocker.

8
Servings
546
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons unsalted butter
  • 1 1/2 Cup cornmeal
  • 1 1/2 Cup all-purpose flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1 Teaspoon kosher salt
  • 1 Teaspoon chili power
  • 2 Cups buttermilk
  • 2 large eggs

Directions

Melt butter in a slow cooker on high heat.

Stir together the cornmeal, flour, sugar, baking powder, salt, and chili powder in a mixing bowl. Stir in the buttermilk and eggs to combine well.

Brush the butter in the slow-cooker to coat the bottom of the cooker. Pour in the batter and spread evenly.

Cover the slow cooker and cook on high for 2 hours. Let cool before serving.

Nutritional Facts

Total Fat
12g
17%
Sugar
8g
9%
Saturated Fat
3g
13%
Cholesterol
1mg
0%
Carbohydrate, by difference
96g
74%
Protein
12g
26%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
104mg
10%
Choline, total
9mg
2%
Fiber, total dietary
6g
24%
Folate, total
159µg
40%
Iron, Fe
5mg
28%
Magnesium, Mg
72mg
23%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
471mg
67%
Selenium, Se
21µg
38%
Sodium, Na
681mg
45%
Thiamin
1mg
91%
Water
12g
0%
Zinc, Zn
2mg
25%

Cornbread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cornbread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.